For a couple years now, I've wondered what the Paleo experience is like. It seems like the problem with any specific diets usually happens with desserts for those with a sweet tooth. With vegan diets, you have to sub out eggs, milk and butter, the three essential ingredients for cooking any sweets. You have a little bit more wiggle room with a Paleo diet though, since you can still use eggs. So I'm thinking of trying out these recipes, since the ingredients are the closest to "regular" recipes without restrictions.
Chocolate Chip Cookies
1 1/2 cups sifted almond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons coconut oil, melted
1/2 teaspoon vanilla extract
1/4 cup maple syrup
1 whole egg
1/2 cup Enjoy Life chocolate chips or other Paleo-approved product
1. Let egg and maple syrup come to room temperature, which takes about 30 minutes.
2. Mix the dry ingredients (flour, baking soda, salt) together in a bowl.
3. Mix the wet ingredients (coconut oil, vanilla extract, maple syrup, egg) together in a separate bowl.
4. Pour the wet into the dry. Incorporate well.
5. Mix in the chocolate chips. Throw in the fridge to cool for 30 minutes.
6. Preheat your oven to 350 degrees.
7. Spoon batter onto a parchment-lined cookie sheet, making the dough into about 1" in diameter.
8. Put into the preheated oven for 7 minutes. Push down the top of the cookies with the back of a spatula (gives them a better shape - not necessary). Continue baking for 5 more minutes.
9. Let cool, and enjoy!
Molten Chocolate Lava Cake
5 tablespoons (2½ ounces/70 g) salted butter, plus more for greasing
1 cup (7 ounces/200 g) semisweet chocolate chips
2 tablespoons fine-ground blanched almond flour
1 heaping tablespoon cacao powder or unsweetened cocoa powder
⅛ teaspoon fine-grain sea salt
2 large eggs
2 large egg yolks
3 tablespoons coconut sugar
¼ teaspoon vanilla extract
Hot water for the baking dish
For garnish (optional)
Cacao powder or unsweetened cocoa powder
Arrowroot or tapioca flour for dusting (to resemble powdered sugar)- optional
Fresh raspberries- optional
1. Grease four 7-ounce (210-ml) ramekins liberally with butter; set aside.
2. Melt the chocolate chips and butter in a double boiler over low heat or in a heatproof bowl set over a pan of gently simmering water. Stir frequently, using a rubber spatula, until the chocolate and butter are completely melted and combined. Remove from the heat and let sit until the bowl is relatively cool to the touch. While the chocolate is cooling prepare other ingredients.
3. In a small bowl, combine the almond flour, cacao powder, and salt. Use a fork to stir together until well combined; set aside.
4. In a large mixing bowl, whisk together the eggs, egg yolks, coconut sugar, and vanilla until frothy. Use a rubber spatula to transfer and fold the chocolate into the egg and sugar mixture. Then sift the almond flour mixture into the chocolate and whisk until combined.
5. Pour the mixture evenly into the ramekins. Tap lightly on the counter to remove air bubbles. Refrigerate uncovered for 30 minutes to set.
6. Meanwhile, preheat the oven to 425°F (218°C). Place the ramekins into a 9 by 13-inch (23 by 33-cm) baking dish and carefully pour hot water into the baking dish until it goes halfway up the sides of the ramekins. Bake for 15 to 18 minutes or until the edges look finished but the middle appears undone. Remove the ramekins from the baking dish and let cool for at least 10 minutes.
Garnish the cakes with sifted cocoa powder, raspberries or any other desired toppings. Store any leftovers, ungarnished, in the refrigerator for up to a day, then reheat in the microwave for 30 seconds before garnishing and eating.
Make Ahead: Chocolate Lava Cake batter — 1 week ahead, store covered in ramekin dishes, then bake as described above.
Peanut Butter Brownie Cookies
1 large egg
1 cup (250g) peanut butter, at room temperature
1/3 cup (67g) coconut sugar
1 teaspoon baking soda
1/4 cup (21g) unsweetened cocoa powder (Dutch-process can be used)
1/2 teaspoon vanilla extract
3/4 cup peanut butter chips
1. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper.
2. In a medium bowl, whisk the egg until beaten. Mix in the peanut butter, then the coconut sugar, baking soda, and cocoa powder. After the mixture is well blended, mix in the vanilla extract. Finally, fold in the peanut butter chips until combined.
3. Scoop the dough onto prepared baking sheet, lining up 6-7 cookies on each baking sheet. Gently press down on the dough mounds with the back of a spoon.
4. Bake for 9-10 minutes. For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.